Slow-cooked chicken with basmati rice

Name: Slow-cooked chicken with basmati rice
Yield: Serves 4
Cuisine: India
Ingredients: large pinch of saffron, pounded; 100 ml/3½ fl oz/scant ½ cup whole-milk natural (plain) yogurt; 30 ml/2 tbsp hot milk; 10 ml/2 tsp coriander seeds; 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 2.5 cm/1 in piece of cinnamon stick, broken into smaller pieces; 1/2 mace blade; 2 x 5cm/2 in pieces of cinnamon stick, halved; 675 g/1½ lb boneless chicken breasts or thighs, or a combination, skinned; 4 green cardamom pods, bruised; 75 g/3 oz ghee or 30 ml/2 tbsp oil and 30 ml/2 tbsp unsalted butter; 3 cloves; 2 bay leaves; 2.5 ml/½ tsp freshly grated nutmeg; 450 g/1lb/2 cups basmati rice, washed and drained; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; 4 cloves; 15 ml/1 tbsp white poppy seeds; 2.5 ml/½ tsp black peppercorns; 3 green cardamom pods; 5 ml/1 tsp salt, or to taste; 2 star anise; 10 ml/2 tsp sesame seeds; 1 large onion, finely sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Biryani is one of India’s most renowned dishes. Often cooked for festivals, it may be served with other dishes, but essentially takes centre stage itself. Biryanis are traditionally flavoured with fragrant spices, but are never overly hot. Hyderabadi Kaachi Biryani is considered to be one of the finest versions of this dish, with a subtle blend of spices that intermingle as it is slowly cooked in the oven.

Ingredients

Method

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Part of

SouthIndia

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